*Note: I ended up needing just a bit more out of a second bag of chocolate to finish all my pops. Depending on how thick or thin your chocolate is when you dip, you might use anywhere from only 1 bag to a bag and a half. I’d buy 2 bags just in case. You can always return the other bag if you don’t need it, but at least you won’t have to drop everything for an emergency chocolate run!

1. Bake cake according to package directions. Let cool completely.2. Crumble into a large bowl (and I do mean large. It’s going to get a little messy.) Add about ¾ of the can of frosting, mixing thoroughly with the back of a spoon until the crumbs are moistened and hold together when squeezed. If mixture is still a little dry, add more frosting until it holds together.3. Roll mixture into 1-inch balls and place on a wax or parchment paper lined cookie sheet. Insert lollipop sticks into balls. Refrigerate or freeze until firm, about 20 minutes.4. Once firm, melt chocolate in a fairly deep microwave safe cup (or coffee mug) with a bit of vegetable oil, in 30 second intervals, stirring in between, until smooth and fluid. (I used about 2 teaspoons of oil per 3-4oz of chocolate.) Dip the cake ball into the coating, rotating until covered. Remove from chocolate and tap lightly while turning, allowing excess chocolate to drip back into the cup. While chocolate is still wet, add sprinkles or tic tacs to the top of the cake pop to make stem. Place upright in a Styrofoam block to dry.5. Once cake pops are dry and chocolate is set, draw faces on cake pops and allow to dry.Brought to you by The Busty Baker (http://www.bustybaker.com)Original Post: http://ladolcivita.blogspot.com/2010/10/pumpkin-cake-pops.html